Mushrooms Au Gratin Recipe

Ingredients

• 8 tbsp unsalted butter
• 2 medium leeks, thinly sliced
• 2 garlic cloves, minced
• 1 lb (450 g) cremini mushrooms, trimmed and quartered
• 1 cup heavy cream
• 1 tsp fresh thyme
• ¼ tsp freshly grated nutmeg
• ¼ tsp freshly ground black pepper
• ¼ tsp sea salt
• 4 oz (110 g) Gruyère, grated
• ½ cup almond meal
• ½ cup grated Parmesan

1. Preheat the oven to 400°F (200°C).
2. Heat a medium skillet over medium heat. When the skillet is hot, add 3 tablespoons unsalted butter.
3. Add leeks and cook for 8 to 10 minutes, or until softened.
4. Add garlic and cremini mushrooms and cook for 5 to 7 minutes, or until garlic is fragrant. Remove from heat.
5. Heat a small saucepan over medium heat. When the pan is hot, add remaining 5 tablespoons unsalted butter.
6. Stir in heavy cream, thyme, nutmeg, black pepper, and sea salt and bring to a light simmer. Simmer for 2 minutes, stirring occasionally.
7. Whisk in Gruyère and simmer until thickened, about 1 to 2 minutes.
8. Transfer mushrooms to an oven-proof ceramic or glass baking pan. Pour cheese sauce over mushrooms and top with almond meal and Parmesan.
9. Bake, uncovered, for 20 to 30 minutes, or until cheese is golden and bubbly. Let sit for 5 minutes before serving.